Volume : VII, Issue : VI, June - 2018

A Study on chemical and functional properties of Defatted Rice Bran

I. Maheswari, Dr. R. Sahul Hameed

Abstract :

This study was carried out by determined the Chemical properties of defatted rice an revealed that it contains 9.8±0.2% moisture content, 33.69±1.01% carbohydrate, 14.21±0.4% protein, 1.0±0.03% crude fat,  14.20±0.4% ash and 13.85±0.4% crude fie. A slight variation in chemical composition of roasted and steamed defatted rice ans were observed compared to control. Functional properties of defatted rice an showed good water holding capacity and oil absorption capacity in all the treatments which were ranged between 3.2±0.09g/g to 3.390.12g/g and 1.94±0.05g/ml to 2.19±0.07g/ml respectively. Foaming capacity and Emulsifying capacity of defatted rice an were ranged between 16±0.57% to 20±0.52% and 41.53±1.24% to 45.3±11.19% respectively. The findings suggest that roasted defatted rice an showed better chemical and functional properties compared to steamed and control defatted rice an.

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Article: Download PDF    DOI : https://www.doi.org/10.36106/gjra  

Cite This Article:

I. Maheswari, Dr. R. Sahul Hameed, A Study on chemical and functional properties of Defatted Rice Bran, GLOBAL JOURNAL FOR RESEARCH ANALYSIS : Volume-7 | Issue-6 | June-2018

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